Summary
This meta-analysis of 17 peer-reviewed studies examined the effects of microalgae inclusion in goat diets on milk composition and health parameters. Whilst microalgae supplementation did not affect total milk yield or dry matter intake, it significantly improved nutrient digestibility, ruminal fermentation parameters, and milk constituent yields (lactose, protein and fat). Most notably, microalgae inclusion improved the milk fatty acid profile, increasing long-chain omega-3 polyunsaturated fatty acids (particularly DHA) and decreasing saturated fatty acids, with optimal benefits observed at inclusion levels above 30 g per kg dry matter.
UK applicability
These findings are potentially relevant to UK dairy goat producers seeking to enhance milk nutritional quality and market differentiation through sustainable feed supplementation. However, UK applicability depends on the availability and cost-effectiveness of microalgae as a feed ingredient, as well as the regulatory status of microalgae products in UK animal feed law.
Key measures
Dry matter intake (DMI), crude protein (CP) intake, neutral detergent fibre (NDF) intake, digestibility parameters, ruminal pH, propionate concentration, blood glucose, blood antioxidant activity, milk yield, milk lactose/protein/fat yield, milk fatty acids (C18:0, C18:1 n-9, C20:5 n-3, C22:6 n-3/DHA, PUFA, n-3)
Outcomes reported
The study evaluated how microalgae dietary supplementation affects milk yield, composition, digestibility, ruminal fermentation parameters, blood glucose and antioxidant activity, and fatty acid profile in goats using meta-analysis of 17 peer-reviewed papers. Key measurements included dry matter intake, crude protein and fibre intake, digestibility parameters, milk yield and constituent yields, blood metabolites, and milk fatty acid composition.
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